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- 3 tblsp extra virgin olive oil
- 2 large leeks root and tough dark green tops removed, cleaned and medium chopped
- 2 stalks celery cleaned and medium chopped
- 3 cloves garlic finely chopped
- 1 large head of cauliflower cleaned, green stem and leaved removed and cut into 2 inch florets
- 1 quart vegetable stock
- 3 cups Alkaline Water
- 1 bay leaf
- 1 1/2 tsp apple cider vinegar
- 1 tblsp Himalayan sea salt
- 1 tblsp coarse black pepper
- finely chopped chives for garnish
Ingredients
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In a large soup pot or dutch oven, heat the extra virgin olive oil over medium-high heat.
Add the leeks, celery, and a big pinch of Himalayan sea salt and sauté until soft, about 5-6 minutes.
Add the garlic, stir, and cook another minute until very fragrant, being careful not to burn the garlic.
Add the stock, 2 cups Alkaline water, 2 teaspoons Himalayan sea salt, ½ teaspoon pepper and the bay leaf, then bring to a boil.
Add the cauliflower florets and turn the heat to medium; simmer 30 minutes until the cauliflower is fork tender. Discard the bay leaf.
Puree the soup with a hand blender, or in small batches in a high-speed blender or food processor until very smooth.
Add the pureed soup back to the pot and stir in vinegar and ½ to 1 cup more stock or Alkaline water (depending on desired texture.)
Caution: Be very careful when pureeing hot liquid in a blender or food processor as hot liquid expands. Never fill the blender or food processor more than ¼ full with a hot mixture. Work in very small batches until all of the soup is pureed.
Garish with fresh chopped chives.
Chopped parsley or raw pumpkin seeds are also great additions but make sure to use the correct serving sizes! This soup can be stored in the refrigerator in an airtight glass container for up to 3 days. It also freezes well.
Serving Size = 1 Cup